No Bake Strawberry Vegan Cheesecake with Lemon
This no bake layered strawberry vegan cheesecake is beautiful and easy to make! It’s thick, creamy, and sweet with a delicious chewy crust.
Before summer is officially over, it’s time to share one last cheesecake recipe! Do you have any family members that are vegan? Because I do. And they love creamy, fruit desserts like this cheesecake.
And it’s hard to find a vegan cheesecake recipe that holds its form AND that the non-vegans love too. But I found it. Because everyone loves this strawberry vegan cheesecake.
It’s creamy and thick (which I need in my cheesecakes) and the crust is chewy (but not too chewy). The drizzle on top makes the whole dessert come together. Have it for spring, summer . . . even holidays like Easter. It’s a great brunch dessert!
Learn how to make this amazing cheesecake recipe below!
For the Crust
- ½ cup pecans
- ½ cup walnuts
- 1 cup almond flour
- 4 tablespoons coconut oil
- 8 ounces pitted dates
- ¼ teaspoon cinnamon
- pinch of salt
For the Cheesecake
- 2 cups cashews (soaked in a bowl of water overnight)
- 1 cup coconut milk
- ¼ cup coconut oil
- 1 teaspoon vanilla
- ½ cup maple syrup
- Zest and juice from 2 lemons
- 2 cups strawberries
For the Glaze
- 2 cups strawberries
- 1 tablespoon lemon juice
- ½ cup water
- 3 tablespoons maple syrup
- 1 tablespoon tapioca starch
- Since there are no eggs in this cheesecake (no bake), you can’t really overbeat the batter – so no need to worry about that!
- I found the cheesecake ingredients easiest to blend in a blender (I have a Blendtec!). You can also use a hand mixer or stand mixer.
- Depending on how you feel about lemon, you can add more or less. I recommend just a hint at least because it brings out the taste of the strawberries. If you’re not the biggest fan of lemon, then use 1/2 or 1/3 in the recipe.
NOTE: You can keep the glaze room temperature and drizzle it over the top at time of serving OR freeze for a third solid layer!
Have you ever seen a vegan cheesecake so beautiful? It’s filled with the flavors of summer but you can have it all year!
Get the printable recipe card below.
Strawberry Vegan Cheesecake
Equipment
- 1 springform pan
Ingredients
For the Crust
- ½ cup pecans
- ½ cup walnuts
- 1 cup almond flour
- 4 tablespoons coconut oil
- 8 ounces pitted dates
- ¼ teaspoon cinnamon
- 1 pinch salt
For the Cheesecake
- 2 cups cashews soaked in a bowl of water overnight
- 1 cup coconut milk
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- zest and juice from 2 lemons
- 2 cups strawberries
For the Glaze
- 2 cups strawberries
- 1 tablespoon lemon juice
- ½ cup water
- 3 tablespoons maple syrup
- 1 tablespoon tapioca starch
Instructions
- Start by making the crust. Combine all the ingredients into a food processor and pulse until well combined and everything starts to mix and come together.
- Line a round 8-inch springform pan with parchment paper.
- Press the crust down into the bottom and slightly up the sides.
- To make the cheesecake, place all the ingredients (except the strawberries) into a blender. Blend until the mixture is completely smooth.
- Pour two cups of the cheesecake mixture onto the crust. Place in the freezer.
- Add two cups of strawberries to the remaining batter. Blend until smooth in a mixer.
- Remove the pan from the freezer and gently pour the strawberry mixture on top. Return to freezer for 5-6 hours or until completely frozen.
- Remove from the freezer and remove from the springform pan.
- For the glaze, add all the ingredients to a small saucepan and stir until the mixture thickens. Pour into a blender and blend until smooth. Allow to cool completely.
- Drizzle the glaze onto the top of the cheesecake. You can freeze for a third layer if you like.
- Cut into ten pieces to serve.
Nutrition
If you love this cheesecake, let me know in the comments!
